Fresh mint and coconut chutney
Coarse green chutney of mint, coconut and chilli. Makes 2 cups
A fresh, coarse chutney of grated coconut, mint, green chillies and cumin, sharpened with lemon and a pinch of sugar. It's bright green, cooling and spicy, and goes with idli, dhosa, pakoras and sandwiches.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 16
Ingredients
Method
0/3 doneStep 1: Put 1 oz fresh mint leaves, 2 hot green chillies, 5 ½ oz fresh coconut and 1 tbsp cumin seeds in a blender.
Step 2: Blend coarsely, adding ½ cup water a little at a time until the chutney just turns over in the blender.
Step 3: Season with ¾ tsp salt, 1 tsp sugar and 1 tbsp lemon juice to taste and blend for a few more seconds.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 5 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fresh mint and coconut chutney take?
- About 10 minutes in total.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of fresh mint leaves?
- Fresh coriander, same amount.
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.
Chaat masala
Chaat masala is the tangy, salty, slightly sulphurous sprinkle that makes chaat taste like chaat. Dried mango (amchur) gives the sourness and black salt the distinctive savoury edge. Sprinkle it over fruit, salads, raita, chips and street-food snacks.
Dal masala
A Gujarati dal masala with whole spices roasted in a little oil, plus star anise, black cardamom and dagad phool (stone flower) for depth. A teaspoon gives dals, kadhi and khichdi a warm, rounded flavour. The recipe makes a big batch, so it's worth making once a season.